Recipe adapted in part from skinnytaste.com thank you!
16 oz (2) boneless skinless chicken breasts, sliced in two each
1 1/2 Tbsp of Tomato Basil Mrs Dash Seasoning Blend
3 cloves minced garlic
1 teaspoon cumin
juice of 2 lime
For the Black Bean Mango Salsa (makes about 2 1/2 cups):
1/4 cup red onion, chopped
3 tablespoons lime juice
1 1/2 tablespoon olive oil
1 1/2 Tbsp of Tomato Basil Mrs Dash seasoning Blend
1 15 oz can black beans, rinsed well and drained
1 ripe mango, peeled and diced
1/4 cup fresh cilantro, minced
1 jalapeño, chopped (keep seeds if you want it spicy)
Season chicken with seasoning on both sides and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.
In a medium bowl, combine the red onion, lime juice, olive oil and season with seasoning. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.
Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through. Transfer to a cutting board and slice the chicken on the bias. Serve the sliced chicken topped with mango black bean salsa.